Avocado And Roasted Red Pepper Gazpacho With Scallops

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From clean eating magazine, may/june 2010. note that cooking time includes chilling time.

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Steps

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In a blender , add tomatoes , cucumber , red pepper , celery , scallions , cilantro , parsley , vinegar , lemon juice , tomato juice , half of the avocado , 1 / 4 teaspoon black pepper and 1 / 4 teaspoon salt.

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Blend until it reaches desired consistency.

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Chill , covered , in refrigerator for at least one hour or overnight to let flavors meld.

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Pat scallops dry and season with remaining 1 / 4 teaspoon black pepper and 1 / 4 teaspoon salt.

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Heat oil in a nonstick skillet over high heat.

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Add scallops and sear about 2 minutes per side , until scallops are no longer translucent.

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Chop remaining half of avocado.

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To serve , divide gazpacho between 4 bosl and top with scallops and avocado slices.

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Ingredients

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plum tomatoes, cucumber, roasted red pepper, celery, scallion, cilantro, flat leaf parsley, red wine vinegar, lemon juice, low-sodium tomato juice, avocado, ground black pepper, sea salt, bay scallop, extra virgin olive oil